Fruits and Vegetables

Nutrients in Fruits and Veggies Low in fat & sodium No cholesterol High in CHOs Good source of antioxidants

Antioxidants Vitamin C – Citrus fruits, kiwi, strawberries, cabbage Vitamin E – Apples, apricots, peaches – Cruciferous veggies Broccoli, cauliflower Beta carotene: helps make Vitamin A – Yellow and orange – Cruciferous

Classifications Fruits: holds seeds Veggies: different edible parts

Veggies Roots: carrots Stems: celery Leaves: spinach Seeds: corn Fruits: tomatoes Tubers: potatoes Bulbs: onion, garlic Flower: broccoli

Buying Produce Inspect carefully Buy only what is needed Store properly Seasonal – Cost

Convenience F/V Canned Dried Juices Frozen

Cutting Produce Eat edible skins for fiber Cut in large chunks and serve right away to retain nutrients Add lemon juice to fruits – Prevent enzymatic browning

Cooking Produce Lose vitamin C Heat makes them softer – Overcooked, mushy Cooked fruit- less acidic – Overcooked, lose flavor Steam, simmer, microwave, bake, fry